Sesame Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that somehow feels both light and deeply satisfying at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — brings a bright, punchy flavor that coats every strand of cabbage without a drop of soy sauce or anything that could sneak in hidden sesame. Coconut aminos are the real hero here, delivering that savory, umami-rich depth you'd expect from a stir-fry-style dressing while keeping things completely free of the usual allergen concerns. The whole thing comes together in one pan, starting with softened red onion before the cabbage goes in to wilt just enough to stay a little toothsome. Honeycrisp or Fuji apple slices go in at the end so they warm through without turning mushy, adding a natural sweetness that plays beautifully against the lime and ginger. A handful of fresh cilantro and an extra squeeze of lime at the table make it feel restaurant-worthy with almost no effort. It works as a vibrant side dish or a light main, and it's the kind of recipe you'll find yourself coming back to on weeknights when you want something fast, flavorful, and genuinely good for you.
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Learn more →Ingredients
4 servings
For the dressing
- 2 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- 1 tsp honey
For the salad
- 2 tbsp coconut oil
- ½ small red onion, thinly sliced
- 1 small head green cabbage (about 1 ½ lb), cored and thinly shredded
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- ¼ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and honey until the honey is fully dissolved. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering and the oil coats the pan.
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